Identifications of Polyphenols and α-Amylase Inhibitory Activity of Multi herbal Formulation: Cocoa Beans (Theobroma cocoa), Buni (Antidesma bunius L. Spreng) and Cinnamons (Cinnamomum cassia)

Abstract

Chemical compounds from cocoa, buni, and cinnamons are expected to inhibit the activity of the enzyme α-amylase, α-glucosidase, and proanthocyanidin as mimetic insulin. Cinnamic acid may inhibit the enzyme activity of HMG-CoA reductase, so that provides benefits for people with diabetes mellitus because it can stimulate pancreatic cells to produce insulin. The objective of this study was to evaluate polyphenols and a-amylase inhibitory activity of a multiherbal formulation. The multiherbal extract prepares with aqueous, acetone, and ethanol. Total phenolic content was found to be 236.28 mg of GAE/100 g (cacao fat extract), 217.94 mg of GAE/100 g (cacao free fat extract), 159.61 mg of GAE/100 g (cinnamons extract), and 181 mg of GAE/100 g (buni extract). α-amylase inhibitory activity found to be 88.74 ppm (cacao extract), 85.32 ppm (cinnamons extract), 83,49 ppm (buni extract), and 13.07 ppm (acarbose). All compounds revealed inhibition potential with IC50 when compared to the standard acarbose.